PoachedStrawberries and Apricots

Here, strawberries and apricots are poached separately in
a light sugar syrup. The syrup from each fruit is then reduced
to concentrate its flavor, allowed to cool, and flavored
with an appropriate fruit brandy.

1. Pour water over the fruit in each saucepan
to cover, add sugar, and simmer until the fruit is soft.

2. Use a slotted spoon to transfer the fruit
to a bowl. Boil the poaching liquid down to a thick syrup.
Let cool, then flavor with a fruit brandy or other alcohol,
such as rum, brandy, or whiskey.

3. Let each fruit macerate in its own flavored
syrup for at least an hour and as long as several days in
the refrigerator. Serve in stemmed glasses or bowls, or
spoon over ice cream.